Lauki Daal
Ingredients:
Bottle gourd (Chopped) 500 g
Bengal Gram (Boiled) ¼ cup
Onion (Finely chopped) 1
Tomatoes (Finely chopped) 2
Green chili (Chopped) 1
Ginger (Finely chopped) ½ inch
Cumin seeds ¾ tsp
Turmeric powder ¼ tsp
Red chili powder ¼ tsp
Taara garam masala ½ tsp
Water ¾ cup
Oil/ghee 2 tbsp
Coriander leaves (Chopped) 2 tbsp
Salt As required
Method:
Rinse and soak the Bengal gram for at least 45 minutes to 1 hour.
Drain the Bengal gram and keep aside.
Heat oil or ghee in a pressure cooker. Crackle the cumin in it first.
Add the onions and sauté till they become translucent.
Add the ginger and green chilies and sauté for 10-15 seconds.
Now add the tomatoes and all the dry spice powders.
Sauté till the tomatoes soften and the oil starts releasing from the onion-tomato mixture.
Now add the Bengal gram and stir.
Add the chopped bottle gourd and salt. Pour water and stir.
Cover with the lid and pressure cook for about 4-5 whistles on a high flame.
The curry will by this time have a medium consistency,
Remove the lid and stir in the coriander leaves.
You can also garnish the dish with coriander leaves.